Ingredients
1 cup butter, softened1 cup sugar1 large egg, room temperature2 tablespoons 2% milk1 teaspoon vanilla extract3 cups all-purpose flour1-1/2 teaspoons baking powder2 teaspoons grated orange zest2/3 cup chopped dried cranberries1/4 cup chopped pecans8 to 10 drops red food coloring, optional
Preparation
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg, milk and vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well.
Transfer 1 cup dough to a small bowl; stir in orange zest and set aside. To the remaining dough, add cranberries, pecans and, if desired, food coloring; divide in half.
Line an 8x4-in. loaf pan with waxed paper. Press 1 portion of cranberry dough evenly into pan; top with orange dough, then remaining cranberry dough. Cover and refrigerate for 2 hours or until firm.
Remove dough from pan; cut in half lengthwise. Cut each portion into 1/4-in. slices. Place 1 in. apart on lightly greased baking sheets.
Bake at 375° until edges begin to brown, 8-10 minutes. Remove to wire racks. Store in an airtight container.
